Bean and Cabbage Soup Recipe Vegetarian for Healthy Meals

There’s something magical about a big, hearty pot of soup simmering away on the stove—especially when it’s brimming with wholesome, plant-based ingredients. Bean and cabbage soup is a timeless classic, beloved in many cultures for its rustic simplicity and nourishing properties.

Whether you’re seeking comfort food on a chilly day or a light, healthy meal, this vegetarian version is sure to hit the spot. With creamy beans, tender cabbage, colorful vegetables, and fragrant herbs, every spoonful feels like a hug from the inside out.

Plus, it’s budget-friendly, easy to customize, and makes wonderful leftovers. This recipe is a celebration of simple ingredients coming together to create something truly delicious and satisfying.

Why You’ll Love This Recipe

• Wholesome & Nourishing: Packed with fiber-rich beans, vitamin-loaded cabbage, and a medley of fresh vegetables, this soup is as nutritious as it is filling.
• Budget-Friendly: Beans and cabbage are some of the most wallet-friendly ingredients you can buy, making this soup a staple for affordable, healthy eating.
• Easy & Versatile: This recipe is as simple as chopping, sautéing, and simmering. Plus, it’s endlessly adaptable to whatever veggies you have on hand.
• Meal Prep Hero: The flavors deepen over time, so it tastes even better the next day. Make a big batch for easy lunches and dinners throughout the week.
• Vegetarian & Vegan: Naturally plant-based, gluten-free, and dairy-free, it’s a crowd-pleaser for many diets.

Ingredients

Here’s what you’ll need for a hearty pot of bean and cabbage soup. Feel free to swap in your favorite vegetables or beans.

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, chopped
• 1 small green cabbage (about 1.5 lbs), cored and shredded
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 (15 oz) cans cannellini beans or great northern beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• Juice of 1 lemon, optional but highly recommended

Equipment

• Large soup pot or Dutch oven (at least 5 quarts)
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Ladle
• Measuring cups and spoons

Instructions

1. Prep Your Vegetables:

   Dice the onion, mince the garlic, slice the carrots, chop the celery, and shred the cabbage. Rinse and drain the beans if using canned.

2. Sauté Aromatics:

   Heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, and celery, and sauté for 5-7 minutes until softened.

3. Add Garlic & Spices:

   Stir in the garlic, smoked paprika, cumin, thyme, and bay leaf. Cook for another 1-2 minutes until fragrant.

4. Stir in Cabbage:

   Add the shredded cabbage to the pot. Stir well and cook for about 5 minutes, letting it wilt down.

5. Add Tomatoes, Beans & Broth:

   Pour in the diced tomatoes (with juices), the drained beans, and the vegetable broth. Stir everything together.

6. Simmer:

   Bring the soup to a gentle boil, then reduce heat and cover. Simmer for 25-30 minutes, until the cabbage is tender and the flavors meld.

7. Season & Finish:

   Remove the bay leaf. Taste and season with salt and pepper.

   For a bright finish, stir in the juice of one lemon and half the parsley.

8. Serve:

   Ladle soup into bowls. Garnish with extra parsley and a drizzle of olive oil if desired.

Tips & Variations

• Use Any Beans: Navy, kidney, or pinto beans all work beautifully. For an extra-filling meal, try a mix of beans.
• Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.
• Bulk It Up: Stir in cooked quinoa, barley, or small pasta shells for a heartier soup.
• Greens Galore: Toss in a few handfuls of spinach or kale during the last 5 minutes of cooking for more color and nutrients.
• Make It Creamy: For a creamier soup, blend 2 cups of the finished soup and return it to the pot, or simply mash some of the beans with a spoon.
• Slow Cooker Option: Sauté aromatics first, then combine everything in a slow cooker and cook on low for 6-8 hours.
• Leftover Magic: This soup tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.

• “Don’t skip the lemon juice at the end—it brightens up all the flavors and makes the soup sing!”

Nutrition Facts

*Nutrition facts are approximate and will vary with specific brands and quantities used.

Serving Suggestions

• Pair your soup with a thick slice of crusty bread or a homemade roll. Try this Green Chile Cheese Bread Recipe for a spicy twist!
• Top with a sprinkle of grated parmesan or vegan cheese for extra richness.
• Serve alongside a fresh green salad drizzled with light vinaigrette.
• Add a spoonful of cooked grains (like brown rice or barley) to the bottom of the bowl before ladling in the soup.
• For a hearty winter meal, finish with a cozy dessert like our Grandma’s Old Fashioned Bread Pudding with Vanilla Sauce.
• Enjoy a glass of fresh juice on the side—such as this vibrant Green Goodness Juice Recipe.

Conclusion

Bean and cabbage soup is the epitome of comfort food: simple, nutritious, and deeply satisfying. Whether you’re new to plant-based cooking or a seasoned vegetarian, this recipe is sure to become a staple in your kitchen.

The combination of beans and cabbage creates a hearty, flavorful base that can be endlessly adapted to suit your tastes and whatever’s in your pantry. With minimal prep and maximum flavor, it’s perfect for busy weeknights, meal prepping, or leisurely weekend cooking.

Don’t forget to make extra—you’ll be grateful for those leftovers!

If you enjoyed this recipe, be sure to explore more of our comforting vegetarian favorites. For example, try our Half Runner Beans Recipe for another protein-packed dish, or indulge your sweet tooth with our Go Macro Bar Recipe for a wholesome snack.

Happy cooking—and here’s to many bowls of nourishing, soul-warming soup!

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